Asian Noodle Soup
1. Prepare noodles as label directs; drain and return to saucepot. Add 1 teaspoon oil; toss and cover to keep warm. Makes about 4 cups.
2. In large saucepot, cook and stir garlic and remaining 2 teaspoons oil over medium heat 1 to 2 minutes or until garlic is lightly browned. Add pork, mushrooms, carrots, broth, soy sauce and ginger; increase heat to medium-high. Heat to a simmer; cook 6 minutes or until pork is cooked through and carrots are tender. Stir in bok choy and corn; cook 2 minutes. Makes about 9 cups.
3. Serve soup over noodles garnished with onions.
- 6 g Fat
- 5 g Saturated Fat
- 64 mg Cholesterol
- 461 mg Sodium
- 30 g Carbohydrates
- 4 g FIber
- 4 g SUgars
- 0 g Added Sugars
- 30 g Protein
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Nutritional Information
- 6 g Fat
- 5 g Saturated Fat
- 64 mg Cholesterol
- 461 mg Sodium
- 30 g Carbohydrates
- 4 g FIber
- 4 g SUgars
- 0 g Added Sugars
- 30 g Protein
Directions
1. Prepare noodles as label directs; drain and return to saucepot. Add 1 teaspoon oil; toss and cover to keep warm. Makes about 4 cups.
2. In large saucepot, cook and stir garlic and remaining 2 teaspoons oil over medium heat 1 to 2 minutes or until garlic is lightly browned. Add pork, mushrooms, carrots, broth, soy sauce and ginger; increase heat to medium-high. Heat to a simmer; cook 6 minutes or until pork is cooked through and carrots are tender. Stir in bok choy and corn; cook 2 minutes. Makes about 9 cups.
3. Serve soup over noodles garnished with onions.